Nine of our group cleaned up and hopped into the van to drive to lunch. Richard had made reservations at Amisfield Winery for lunch. We bribed Asbjorn with a free lunch to take us there. And what a lunch it was. We ordered the chef's choice with either four wine pairings, one wine or no wine. Our first of four courses was toasted homemade bread with pork spread similar to pate and watercress from their property. The second course was cherry tomatoes in a vinaigrette along side whipped buffalo mozzarella that had a consistency of whipped cream. Our third course was warm lightly smoked melt-in-your-mouth salmon with shaved fennel and thinly sliced radishes. Our fourth was thinly sliced tender prime rib with browned potatoes. For dessert, we had a mixture of chocolate cake with coffee ice cream, custard with fruit and one other that I can't remember. For the wines, a bubbly white was served with the first two courses, a Sauvignon Blanc came with the salmon, a Pinot Noire went nicely with the beef and a sweet dessert wine finished out our meal. This was the finest lunch I have ever eaten. To add to it, we ate outside on the patio in perfect weather.